Spring onion and fresh broad bean frittata with pecorino

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Broad beans150 g
• Spring onions2
• Pecorino12 g
• Mint3 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Pod the broad beans. Bring a small pan of water to the boil, blanch them for 3 minutes, cool them in cold water and slip off the skins by squeezing each bean between your fingers.
2. Thinly slice the spring onions. Heat the oil in a non-stick frying pan over medium-low heat and soften them for 3 minutes; add the broad beans and a pinch of salt and cook for 3 minutes, stirring.
3. Beat the eggs and egg whites with the grated pecorino, torn mint and pepper and pour over the vegetables.
4. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden on both sides.
5. Serve the frittata in wedges with the bread.